Kefir Battered Cast Iron Fried Chicken Food

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DEEP SOUTH FRIED CHICKEN



Deep South Fried Chicken image

This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!

Provided by Marilyn

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 45m

Yield 8

Number Of Ingredients 5

1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 to 3 pound) whole chicken, cut into pieces

Steps:

  • Heat the shortening in a large, cast iron skillet over medium-high heat.
  • In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
  • Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Nutrition Facts : Calories 351 calories, Carbohydrate 26.5 g, Cholesterol 71.8 mg, Fat 14.7 g, Fiber 1 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 358.4 mg, Sugar 0.1 g

FRIED CHICKEN



Fried Chicken image

For foolproof fried chicken, try Alton Brown's recipe from Good Eats on Food Network; instead of seasoning the flour, season the meat so the spices don't burn.

Provided by Alton Brown

Categories     main-dish

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 8

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Steps:

  • Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
  • Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
  • Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
  • Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
  • Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

KEFIR-BATTERED CAST-IRON FRIED CHICKEN



Kefir-Battered Cast-Iron Fried Chicken image

When a craving for fried chicken hits, I turn to this recipe, which tastes nothing like chicken that's been passed through a fast-food window-and that's a good thing. The chicken is marinated overnight in kefir, so the lactic acid helps tenderize it while imparting a subtle buttermilk flavor. It's fried in grapeseed oil, which is high in polyunsaturated fats and vitamin E, plus has a high smoke point, making it a nice substitute for olive or vegetable oils when frying (sautéing and stir-frying, too).

Provided by Julie Smolyansky

Categories     HarperCollins     HarperCollins     Dinner     Chicken     Fry     Deep-Fry

Yield 4-6 servings

Number Of Ingredients 10

1 1/2 cups organic plain whole-milk kefir
1 cup kosher salt
1 whole organic chicken (about 3 pounds)
1 1/2 cups grapeseed oil
1 cup panko breadcrumbs, crushed
1/2 cup organic whole wheat flour
1 tablespoon smoked paprika
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
Pinch of Maldon sea salt

Steps:

  • In a bowl, mix the kefir with 1/2 cup of the kosher salt. Set aside.
  • Trim and cut the chicken into 10 pieces: 2 drumsticks; 2 thighs; 2 wings; and 2 breasts, each cut in half (leave the breasts on the rib cage). Pat all the pieces dry with a paper towel, then add the chicken to the kefir mixture. Cover and let sit overnight in the refrigerator. When ready to cook, pull the bowl out of the refrigerator about 30 minutes prior to cooking.
  • Preheat the oven to 425°F. Set a wire rack in a rimmed baking sheet near the stove.
  • Place a 9-inch cast-iron pan on the stovetop and pour in the grapeseed oil. Begin warming the oil over medium-high heat. In a bowl, mix together the panko, flour, paprika, black pepper, cayenne, and remaining 1/2 cup kosher salt.
  • Remove one piece of chicken at a time from the kefir marinade and dredge it in the panko/flour mixture, making sure that all surfaces are covered. Lift the piece of chicken up, gently shake it off, and place on a plate. Repeat until all chicken pieces are coated.
  • Take a small amount of the panko/flour mixture and place it in the hot oil in the cast-iron pan. It should bubble up around the sides and brown slowly. If it browns too quickly, turn the heat down and wait a few minutes and try again. If it does not bubble at all, turn the heat up, wait a few minutes and try again.
  • Once the oil is at the right temperature, place about half of the chicken pieces in the pan, leaving room between the pieces. You should be able to fry all the chicken in two batches. When one side of a piece of chicken is brown, 7 to 10 minutes, gently flip it in the pan using tongs or a slotted spatula. Repeat on the other side until golden brown. Remove each piece from the pan once browned and place on the rack in the baking sheet. Repeat until all pieces are browned. Place the baking sheet pan in the oven and bake for about 15 more minutes. Remove from the oven and sprinkle each piece with a touch of sea salt.

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